Battle of the Chocolate Pies


How can I post on Thanksgiving without a recipe for pie??? And as a holiday gift to you, I give you two recipes for the price of one!

I know these two chocolate pies look very similar, but I would classify the one at the top as an adult chocolate pie and the other as a kids chocolate pie. Don't get me wrong, both are delicious, but one is significantly more work and significantly more intense.

Let's start with my favorite first....French Silk! Yes, there are many more steps involved, but in my humble opinion, sooooo worth it.

French Silk Pie
3/4 C butter, room temperature
1 C sugar
3 ounces unsweetened chocolate, melted and cooled
1 tsp vanilla
3 eggs, separated

16 Oreo cookies, with filling broken into large pieces
2 Tb melted butter

1. For the crust, crush the Oreos in your food processor until all the pieces are small uniform pieces. You could also do this in a ziploc bag and a rolling pin! Add the melted butter and mix until uniformly distributed. Press firmly into a 9" pie pan and bake in a 350 degree oven for 10 minutes. Allow to cool completely.
2. For the filling, beat the butter on high until light and fluffy. Slowly add the sugar and beat on high for 10 minutes. You will need to stop the mixer about 3 or 4 times to scrape down the bowl. The mixture will be a very pale yellow and most of the sugar will have dissolved into the butter.
3. Turn off the mixer and add your cooled chocolate and vanilla. Mix on low until completely combined. Add egg yolks one at a time and scraping down the sides of the bowl after each yolk. Beat for about 2 minutes after the first and second yolk is added. After last yolk, beat for 5 minutes.
4. Beat the three egg whites until foamy, then add 1/4 C of sugar to them. Beat until stiff peaks form. Take half of the stiff whites and fold them into the chocolate mixture. Add the second half and again gently fold until completely combined. Pour into the cooled Oreo Crust and refrigerate for 4-5 hours before serving. If you like your French Silk Pie a little softer when eating it, be sure to take it out of the fridge 15 minutes before serving.

Now if time, talent or resources are short for you, don't let the simple ingredients of the kids chocolate pie fool you, or the five minute preparation time. People are shocked when I tell them what is in the pie once they have tasted it. It is very deceivingly delicious compared to it preparation. This is waaaay better than folding some lousy old Cool Whip into some pudding.
Simple Chocolate Cream Pie
1 prepackaged Oreo Crust
1 package chocolate pudding
1 C heavy whipping cream
1 C milk

1. In your mixer with the whisk attachment, pour in the milk and cream. Sprinkle on the package of pudding and beat until thick. Pour into the crust, cover and refrigerate for 1 hour before serving.

Buttermilk Syrup

I know you are all anxious to see some pictures of my kitchen, but just chill out and try to be patient. We got our countertops installed last weekend and honestly, not much else done since then. Once the space became functional, our steam fizzled out and died.

I have a list of 15 things that need to be finished before I declare this gigantic project complete. My goal is two weeks. Reality will probably be 3-4 :)
While making my whole wheat pancakes this morning, my 10 year old gave me his best puppy dog eyes and asked for buttermilk syrup. It had been a couple months since I made it last, so I gave in. Dang, this stuff is addictive, so consider yourself forewarned. Don't let it's simple appearance fool you. It makes plain old maple syrup seem so lousy. If only it didn't have a stick of butter in it....

Promise me you will try this. Also promise me no hate emails or comments when you can't live without it anymore.

I usually use regular buttermilk in this recipe but this morning all I had was buttermilk powder. It worked great. The only difference I noticed was a lighter finished color, but that amazing, buttery caramel taste was the same.

Buttermilk Syrup
makes 2 1/4 C
(adapted from allrecipes.com)
1 1/2 C sugar
3/4 C buttermilk
1/2 C salted butter
2 T corn syrup
1 tsp baking soda
2 tsp vanilla

1. Combine all ingredients, but vanilla in a large saucepan. Heat over medium high heat, stirring frequently, until it comes to a full boil. This is where you need a large pan because the mixture easily triples in size so watch it carefully! Boil for 7 minutes, continuing to stir frequently. Remove from heat and add vanilla. Serve warm.


Peanut Butter Oatmeal Sandwich Cookies

Can you believe this baby girl is going to be ONE on Wednesday???? Wasn't it just a few weeks ago that I was announcing baby #6 was coming, and then just last week when she was born?
It completely stinks how fast the first year flies by. While I believe every age has it's pros and cons, there is nothing like that first year of your child's life. What makes it even worse is knowing the next time we have a baby in our family is when I am a GRANDMA!!!!

Give me a sec while I do some math.....

I had my first baby when I was 22.

Tori is about to turn 16.

I could be a Grandma is SIX YEARS! (All of my friends who are younger than me can stop laughing right now!)

I need to go eat one of these heavenly cookies. Maybe two.....
Peanut Butter Oatmeal Sandwich Cookies
(makes 16 sandwich cookies)
Cookies:
1/2 C unsalted butter at room temperature
1/2 C peanut butter
1/2 C granulated sugar
1/2 C light brown sugar, packed
1 large egg, room temperature
1 tsp vanilla
1 C quick oats
3/4 C flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt

Filling:
3 Tb unsalted butter, room temperature
1/2 C peanut butter
1 C powdered sugar
3 Tb heavy cream (you can use milk as well)

1. Preheat oven to 350 degrees. In the bowl of your mixer with the paddle attachment, beat together the butter and peanut butter until completely combined. Add the sugars and beat until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl then mix in the egg and vanilla. Add all the dry ingredients and mix together just until combined.
2. Using a 1 1/2" cookie scoop, portion the dough on to ungreased cookie sheets and bake for 10 minutes. The cookies will be lightly browned along the edges. Let cool on the sheet for 5 minutes before removing to a cooling rack.
3. While the cookies cool, beat together all the ingredients for the frosting until smooth and fluffy. Use a pastry bag fitted with a large round tip and pipe a swirl of frosting onto the flat side of one cookie, then top it with a second. Press down until the filling reaches the edges.
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